Avocado and Tomato Salad

Published January 20, 2016 | By admin

Servings

Submitted by: Kathy Maznik Lot # 1933

Ingredients

4 c avocados diced medium
2 c grape tomatoes or cherry tomatoes
2 c cucumbers peeled and diced medium
1 C red onion peeled and diced medium
4 tbsp fresh cilantro chopped
2 tsp fresh garlic minced
2 tbsp lime juice
1/4 c olive oil
salt
fresh black pepper
lettuce (if you want)

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Submitted by: Kathy Maznik Lot # 1933

Ingredients

4 c avocados diced medium
2 c grape tomatoes or cherry tomatoes
2 c cucumbers peeled and diced medium
1 C red onion peeled and diced medium
4 tbsp fresh cilantro chopped
2 tsp fresh garlic minced
2 tbsp lime juice
1/4 c olive oil
salt
fresh black pepper
lettuce (if you want)

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Servings

Instructions

Toss all ingredients in a bowl and top on a bed of lettuce (if desired)

Taco Salad

Published January 15, 2016 | By admin

Submitted by: Glenn Nelson Lot # 2566

Ingredients

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Submitted by: Glenn Nelson Lot # 2566

Ingredients

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Instructions

In a large bowl combine chopped lettuce, quartered tomatoes, cheddar cheese, onion cut into rings, avocado slices, and crushed Doritos. Cook hamburger and kidney beans together until hamburger is cooked. Serve warm over the salad. Can also be mixed together and served cold.

Basil Parmesan Pasta Salad

Published January 15, 2016 | By admin

Submitted by: Christine Griffin Lot # 2266

Ingredients

1 16oz pkg small shell pasta
1/3 c red wine vinegar
1 tbsp sugar
1 tsp seasoned pepper
1/2 tsp salt
1 tsp Dijon mustard
1 garlic clove pressed
3/4 c olive oil
1 c fresh basil chopped
1 3oz pkg Parmesan cheese shredded
1/2 c toasted pine nuts
Garnishes: gourmet mixed baby salad greens; grape tomatoes; yellow pear-shaped tomatoes

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Submitted by: Christine Griffin Lot # 2266

Ingredients

1 16oz pkg small shell pasta
1/3 c red wine vinegar
1 tbsp sugar
1 tsp seasoned pepper
1/2 tsp salt
1 tsp Dijon mustard
1 garlic clove pressed
3/4 c olive oil
1 c fresh basil chopped
1 3oz pkg Parmesan cheese shredded
1/2 c toasted pine nuts
Garnishes: gourmet mixed baby salad greens; grape tomatoes; yellow pear-shaped tomatoes

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Instructions

Prepare pasta according to package directions; drain.
Whisk together vinegar and next 5 ingredients. Gradually whisk in olive oil.
Add vinaigrette to pasta. Add basil, cheese, and pine nuts; toss to combine. Garnish, if desired.

Chiparelli Salad

Published January 14, 2016 | By admin

Submitted by: Christine Griffin Lot # 2266

Ingredients

1 head lettuce (I use equal amounts of iceberg and romaine )
1 sweet onion slice thin (you can also use red onion)
2 tomatoes ( for ease of storage and travel I used Grape tomatoes)
2-3 hardboiled eggs sliced
1 jar Tuscan peppers (I use Pepperoncini) or Black olives
Dressing
1/4 c red wine vinegar
3/4 c salad oil
1/2 c Romano cheese (grated not shredded)
1/2 c Parmesan cheese (grated not shredded)
2 tbsp sugar or equal amount of sugar substitute

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Submitted by: Christine Griffin Lot # 2266

Ingredients

1 head lettuce (I use equal amounts of iceberg and romaine )
1 sweet onion slice thin (you can also use red onion)
2 tomatoes ( for ease of storage and travel I used Grape tomatoes)
2-3 hardboiled eggs sliced
1 jar Tuscan peppers (I use Pepperoncini) or Black olives
Dressing
1/4 c red wine vinegar
3/4 c salad oil
1/2 c Romano cheese (grated not shredded)
1/2 c Parmesan cheese (grated not shredded)
2 tbsp sugar or equal amount of sugar substitute

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Instructions

Tear lettuce into bite size pieces add salad ingredients. Mix salad dressing in separate container and pour over when ready to serve.

Corn, Tomato and Basil Salad

Published January 14, 2016 | By admin

Submitted By: Christine Griffin Lot # 2266

Ingredients

6 white corn large ears, husked
5 tbsp olive oil
1 tbsp garlic finely chopped
1/2 c fresh basil (packed) thinly sliced
5 plum tomatoes seeded, chopped
3 tbsp balsamic vinegar

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Submitted By: Christine Griffin Lot # 2266

Ingredients

6 white corn large ears, husked
5 tbsp olive oil
1 tbsp garlic finely chopped
1/2 c fresh basil (packed) thinly sliced
5 plum tomatoes seeded, chopped
3 tbsp balsamic vinegar

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Instructions

Using large knife, cut corn kernels from cob. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add corn; sauté until just cooked through, about 5 minutes. Remove from heat. Add half of basil.
Transfer corn mixture to large bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil. Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.

Orzo Salad w Tomatoes, Feta and Green Onions

Published January 14, 2016 | By admin

Submitted by: Pam Hoover Lot # 2262

Ingredients

1/4 c red wine vinegar
2 tbsp fresh lemon juice
1 tsp honey
1/2 c olive oil
6 c chicken broth
1 lb orzo
2 c cherry tomatoes
7 oz pkg feta cheese cut into 1/2 inch cubes (about 1 1/2 c)
1 c fresh basil chopped
1/2 c pine nuts toasted

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Submitted by: Pam Hoover Lot # 2262

Ingredients

1/4 c red wine vinegar
2 tbsp fresh lemon juice
1 tsp honey
1/2 c olive oil
6 c chicken broth
1 lb orzo
2 c cherry tomatoes
7 oz pkg feta cheese cut into 1/2 inch cubes (about 1 1/2 c)
1 c fresh basil chopped
1/2 c pine nuts toasted

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Instructions

Whisk vinegar, lemon juice & honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead).
Bring broth to boil, stir in orzo, reduce heat to medium and cover partially, boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl, tossing frequently until cool.
Mix tomatoes, feta, basil and green onions into orzo. Add vinaigrette, toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature). Add pine nuts, toss. Serve at room temperature.

Antipasto Salad

Published January 14, 2016 | By admin

Servings	12-24
Cook Time	20

Submitted by: Carrie Morris Lot # 2451

Ingredients

1/2 lb Prasky cut into bite-sized strips
1 block Mozzarella cut into bite-sized strips
1 block Sharp Cheddar cut into bite-sized strips
1/2 jar Roasted Red Peppers sliced
1 jar pitted Kalamata Olives drained
1 jar green olives stuffed with pimentos, drained
1 onion small, sliced thin
5-10 garlic cloves rough chopped
2 cans Artichoke Hearts chopped
1/2 container plum or cherry (approx. 24 tomatoes)
1/2 bottle Zesty Italian Dressing

Servings:

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Submitted by: Carrie Morris Lot # 2451

Ingredients

1/2 lb Prasky cut into bite-sized strips
1 block Mozzarella cut into bite-sized strips
1 block Sharp Cheddar cut into bite-sized strips
1/2 jar Roasted Red Peppers sliced
1 jar pitted Kalamata Olives drained
1 jar green olives stuffed with pimentos, drained
1 onion small, sliced thin
5-10 garlic cloves rough chopped
2 cans Artichoke Hearts chopped
1/2 container plum or cherry (approx. 24 tomatoes)
1/2 bottle Zesty Italian Dressing

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Servings	12-24
Cook Time	20

Instructions

Mix all ingredients together and let marinate in fridge for at least 30 minutes before serving. The longer it marinates, the more the flavor marries.

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